Mango coconut soup

Ingredients for 4 servings:

• 3 mangoes
• 3 onions
• 1 clove(s) garlic
• 20 g ginger
• 3 tbsp butter
• 200 ml vegetable stock
• 400 ml coconut milk
• e.g. milk
• Salt
• 1 pinch(s) of cayenne pepper
• 1 cup of prawns or sea crabs
• 2 sprigs of dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the mangoes, remove the stones, and cut into cubes. You can set some aside for garnish. Peel the onions, garlic, and ginger, and finely dice everything. Sauté the onions, ginger, and garlic in butter over medium heat for 3 minutes. Add the mango cubes and sauté for another 10 minutes, stirring frequently. Top up with broth and half the coconut milk. Puree with an immersion blender, season with salt and cayenne pepper. Bring to a boil and add enough more coconut milk until the desired consistency is reached. Add a little more milk if desired. Drain the prawns and heat them in a little butter (if you like, you can also squeeze a clove of garlic and heat it with the garlic). Peel the remaining mango into long, thin strips using a vegetable peeler. Ladle the soup into warmed bowls and garnish with mango strips, prawns, and dill.